Out here in the country, a slow cooker on the counter feels as natural as a coffee pot on in the morning. These three‑ingredient ranch potatoes are one of those no-fuss dishes that remind me of church potlucks and harvest suppers, where every table had at least one bowl of creamy, herby potatoes made by someone’s aunt or grandma. Using bottled ranch dressing instead of a packet is a little more modern than how my mother did it, but the spirit is the same: take what you have, make it comforting, and let it cook low and slow while you get on with your day. This is the kind of recipe you make when you’re feeding family on a weeknight, getting ready for Sunday dinner, or needing something reliable that warms both the kitchen and the heart.
These ranch potatoes are wonderfully versatile on the table. They sit nicely beside a simple roast chicken, meatloaf, or a slow-cooked pork roast, and they’re just as at home under a slice of pot roast with gravy spooned over the top. For a full Midwestern-style spread, pair them with buttered green beans or sweet corn, a crisp lettuce salad with simple vinaigrette, and a basket of warm dinner rolls. They also make a fine addition to a brunch table alongside scrambled eggs and ham, and any leftovers can be crisped up in a skillet the next morning for a hearty country breakfast.
3-Ingredient Slow Cooker Ranch Potatoes
Servings: 6
Ingredients
3 pounds small red or yellow potatoes, washed and cut into bite-size pieces
1 1/2 cups bottled ranch dressing
2 tablespoons unsalted butter, cut into small pieces (plus more for greasing the slow cooker, if desired)
Directions
see next page
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